This upcoming weekend I have a whole tenderloin (about a 3 pounder) cook
planned. The tenderloin was a gift, it came to me trimmed and tied up
with butcher twine.
My problem comes from wanting to cook this loin in a bacon weave.
Should I leave the twine in place? Remove twine and re-tie on top of
the weave? Remove twine and hope the weave holds the meat together?
I appreciate any thoughts or suggestions.